Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese [PDF]
Food Technology and Biotechnology, 2021 Research background. Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fatty ...
Miroljub Barać +6 more
doaj +2 more sources
Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy [PDF]
Frontiers in Nutrition, 2023 The biochemical metabolism during cheese ripening plays an active role in producing amino acids, organic acids, and fatty acids. Our objective was to evaluate the unique fingerprint-like infrared spectra of the soluble fractions in different solvents ...
Hulya Yaman +4 more
doaj +2 more sources
Composition, Organoleptic Characteristics, Fatty Acid Profile and Oxidative Status of Cow’s Milk and White Cheese after Dietary Partial Replacement of Soybean Meal with Flaxseed and Lupin [PDF]
Animals, 2023 The effect of partial substitution of soybean meal by equal quantities of flaxseed and lupins in diets of Holstein dairy cows and heifers was investigated. A total of 6 animals (30 multiparous and 30 primiparous) were allocated into two equal groups in a
Stella Dokou +8 more
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Concentration of nutritional important minerals in Croatian goat and cow milk and some dairy products made of these [PDF]
Croatian Journal of Food Science and Technology, 2011 The concentration of the minerals (Ca, Mg and P) and trace elements (Zn, Fe) were determined in goat and cow’s dairy products. The aim of this work was to determine the concentrations of mentioned minerals and trace elements in fermented dairy products ...
J. Hardi +5 more
doaj +3 more sources
The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese [PDF]
Foods, 2019 The aim of the present study was to determine the effect of four different thickening agents (guar gum, carrageenan, xanthan gum, and gelatin) on the textural and sensory properties of white cheese.
Hasan Cankurt
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The use of cow’s and goat’s milk in the technology of cottage cheese and cheese [PDF]
E3S Web of Conferences, 2021 The novelty of the study was that a comparative assessment of cow’s and goat’s milk was provided in the work - raw materials and finished products, cottage cheese and white cheese (brynza), developed on the basis of these types of milk.
Pastukh O.N., Zhukova E.V.
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THE MICROBIOLOGICAL QUALITY OF SOME RAW MILK PRODUCTS [PDF]
Basrah Journal of Veterinary Research, 2008 Seventy five white cheese, semi-white cheese and cream (25 samples of each )were randomly collected from different area in basrah city and were investigated for microbiological quality.In these samples, the numbers of microorganisms were found as follows:
Rasha M.Othman +2 more
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The influence of grazing and indoor systems on goat milk, brined cheese and whey quality
Mljekarstvo, 2023 This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese and whey. It also aimed to determine the suitability of goat's milk for the production of white-brined cheese.
Snežana Paskaš +5 more
doaj +1 more source
Determination of Thermotolerant Yeast Population in Dairy Products
International Journal of Gastronomy Research, 2023 Thermotolerant yeasts constitute a critical indicator for the effective management of product quality, food safety, and production processes in the dairy industry.
Fatma Ayer +4 more
doaj +1 more source
Applied Sciences, 2021 The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food,
Stavros Plessas +3 more
doaj +1 more source